Spring Coconut Cupcakes

Preheat oven (electric: 165°C / circulated air 145°C). Line two muffin trays with muffin cups.

Using an electric mixer, cream the butter until smooth. Add the sugars and beat until light and foamy. Add the eggs, one after another, mixing well with each addition. Now stir in the almond extract.

Combine together the flour, baking powder, baking soda and salt. Mix in the flour mixture, alternating with the buttermilk, until well combined. Fold in the shredded coconut. Equally divide the cupcake batter between the muffin cups. Bake the trays one after another for ca. 25-35 minutes, or until the tops have turned light brown. Remove the cupcakes from the oven, allow to cool briefly in the muffin trays, before transferring to a wire rack and cooling completley.

For the cream cheese frosting:

When the butter and cream cheese have both reached room temperture, combine the two in a bowl and cream until smooth. Add the almond extract and mix well. Sieve the powdered sugar, and gradually mix it into the butter-cream cheese until smooth and well combined.

To make the bunny cupcakes:

Pour the edible glitter or sugar pearls into a small bowl. To create the ears cut the marshmallows in half diagonally, and press the sticky side into the glitter/pearls. Spread some icing onto a cupcake and place a pair of ears on top. Create a face using the candy eyes and chocolate chips. Sprinkle the cupcake with the shredded coconut.

To make the chick cupcakes:

Place the shredded coconut into a bowl, and mix with a few drops of yellow food colouring. Spread some icing onto a cupcake. Create a face using the candy eyes, chocolate chips and by making a beak with the yellow candy. Sprinkle the cupcakes with the yellow coconut.

Finished! Enjoy your delicious spring cupcakes!